Made with AI
Tomato and Egg Rice Stir-fry
20 min 241 kcal per serving Easy
Ingredients
4 Servings
- long-grain rice2 cups
- eggs4 pieces
- cherry tomatoes1 cup
- curry leaves10 leaves
- peanut oil2 tablespoons
- ginger paste1 teaspoon
- salt1 teaspoon
- paprika1 teaspoon
Instructions
- 1
Cook the long-grain rice according to the package instructions and set aside.
- 2
In a large pan, heat the peanut oil over medium heat.
- 3
Add the ginger paste and curry leaves to the pan, and sauté for about 1 minute until fragrant.
- 4
Crack the eggs into the pan and scramble them until they are just set.
- 5
Add the cherry tomatoes to the pan and cook for another 2-3 minutes until they start to soften.
- 6
Add the cooked rice to the pan, and stir well to combine all the ingredients.
- 7
Season the mixture with salt and paprika, and stir-fry for another 2-3 minutes until everything is well mixed and heated through.
- 8
Serve hot and enjoy your Tomato and Egg Rice Stir-fry.
